A rich chocolate dessert with a caramel pecan topping.
INGREDIENTS (for 9 servings):
- 1 cup white sugar
- 3/4 cup all-purpose flour
- 1/2 cup HERSHEY®'S Dutch Processed Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/4 cup milk
- 3 eggs
- 1/2 teaspoon vanilla extract
- 1 (14 ounce) package individually wrapped caramels
- 1/2 cup water
- 1 cup chopped pecans
Heat oven to 350 F. Grease bottom only of 8-inch square baking pan.
In small bowl, stir together sugar, flour, cocoa, baking powder and salt. Add oil, milk, eggs and vanilla; beat until smooth. Pour batter into prepared pan.
Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Remove wrappers from caramels. In small saucepan, combine caramels and water. Cook over low heat, stirring occasionally, until smooth and well blended. Stir in pecans; cool until thickened slightly. Cut cake into squares; serve with warm caramel nut sauce and sweetened whipped cream, if desired. 9 servings.